HomeFood & BeveragePasta and Beans with Clams: Pepe Guida's recipe

Pasta and Beans with Clams: Pepe Guida’s recipe

Pasta and beans was his first successful dish, which he prepared when he was very young, in a restaurant where he worked to help a friend: «I liked it so much that I immediately knew that this would be my path and that you would always keep it in your heart and mind. cook the simple flavors of the tradition of my Sorrento peninsula.”

Pepe Guida was born in Vico Equense 59 years ago, in the same house in which he now residesAntica Osteria Nonna Rosa, one Michelin star, which she manages together with her two sons. Author of several books, TV personality and cooking video tutorials on YouTube, he won the Gambero Rosso award for best digital communication.

His passion for pasta is known, as is his care for the selection of ingredients and his cuisine, rich in flavors, without frills. His latest recipe looks back to the origins of the famous pasta and beans, with the addition of shellfish and a modern twist. “A very easy dish to make,” he explains. «The only safeguard is to ensure excellent raw material: all the flavor comes from there.” As a pairing, Antica Osteria Nonna Rosa’s sommelier – Yolanda Maria Irene Minasola – offers a white wine from Campania with great personality, freshness and taste like Greco di Tufo. Good job.

Pasta, beans and herbs mixed at the bottom of the sea

Ingredients for 4 people: 350 g. Mischiato Potente Pastificio dei Campi (7 different forms of pasta, characterized by great body and in some forms with stripes, note ed.); 1 kg of well-cleaned mussels; 400 g of already cooked beans; Aromatic herbs (parsley, savory, celery, thyme, dill or whatever you prefer); 1 lemon, peel; chili; Garlic; Salt; Extra virgin olive oil.

Pepe Guida was born in Vico Equense 59 years ago, in the same house in which he now residesAntica Osteria Nonna Rosa, one Michelin star. Here is his recipe «Pasta, beans and herbs mixed at the bottom of the sea»

Alessandra Farinelli

  1. In a pan, open the mussels with the garlic, oil, hot pepper and a few ladles of water. When they open, take them off the heat. When done, peel them and set them aside.
  2. Filter the resulting broth and keep it warm.
  3. Drop the pasta into lightly salted boiling water.
  4. Prepare the combination of aromatic herbs in a teapot, along with the lemon zest, chilli and fresh garlic. Just before serving the dish, 1-2 minutes before, add the boiling clam stock and let it simmer.
  5. Drain the pasta, well al dente, and mix it with the beans and clams as if it were a salad.
  6. Season with finely chopped parsley and a drizzle of oil.
  7. Place the pasta in a deep dish for each dinner.
  8. Serve by pouring a little of the aromatic infusion on each plate.
  9. Finish with some chopped parsley and a drizzle of olive oil.

Source: VanityFair

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